| At present,with the acceleration of urbanization,rapid economic growth and rapid increase of urban population,the urban catering industry is booming.Therefore,many cities and catering enterprises have been highly aggregated in many cities.This has led to concentrated emissions of fumes in the catering industry,a high degree of agglomeration,and the occurrence of atmospheric pollution in local areas during the peak hours of dining.However,as an important component of oil smoke,volatile organic compounds have gradually attracted people’s attention.Barbecues in food and beverage sources,because of their unique cooking methods,produce more complex smoke than other food and beverage sources.As a multi-ethnic colony,Lanzhou City has a unique regional culture.BBQs spread all over the city’s alleyways.The smoke from the barbecue causes considerable pollution to the local air environment in the city.However,people do not know what the organic matter in the barbecue smoke is and how much it emit.Therefore,the systematic study on the volatile organic compounds in flue gas barbecue is necessary,not only can provide data support for the future development of environmental protection enterprises for flue gas purification equipment,providing certain reference data but also can make volatile organic compounds in oil smoke emission control standards for environmental protection departments.This topic through a series of studies to establish a method for determination of volatile organic compounds in flue gas barbecue optimal,and the volatile organic compounds of different fuels in flue gas flue gas barbecue volatile organic compounds and different cooking methods of variance analysis,specifically the following research:(1)Established a thermal desorption-gas chromatography mass spectrometry detection method for VOCs in barbecue smoke.By optimizing sample sampling time,adsorbent and thermal desorption conditions,the optimal experimental conditions were determined as follows:The sample was collected with a sampling tube filled with Tenax-TA adsorbent for 15 min;the optimal conditions for thermal desorption were:First desorption temperature:220℃;Primary desorption time:5 min;Secondary desorption temperature:260℃;Secondary desorption time:6 min;Injection time:60s;Cold trap temperature:-30℃;Transmission line temperature:220℃;Valve temperature:180℃;carrier gas:high purity helium(purity over 99.999%);carrier gas pressure:90 kPa;drive gas:air.(2)Based on the established detection method,the VOCs in barbecue smoke of different fuels were analyzed and studied in the laboratory to simulate the actual roasting process.The experimental results show that the emission concentration of VOCs in charcoal-fired barbecue gas is 48.070 mg/m~3,carbon is 18.085 mg/m~3,and natural gas is 0.674 mg/m~3.The most detected substances in VOCs are smoke from charcoal.There are 75 species of charcoal,67 species of carbon,and 17 species of natural gas.The components of VOCs in charcoal and soot are similar,but they differ greatly from natural gas,which is in line with reality.(3)Based on the established detection method,field sampling was carried out to compare and analyze the VOCs of different cooking methods in flue gas.The experimental results show that the concentration of VOCs in flue gas fire grilled barbecue up to 15.415 mg/m~3,fried barbecue 6.075 mg/m~3,daily cooking class for the1.929 mg/m~3;VOCs fire grilled barbecue in the flue gas detection material up to 62 kinds of fried,barbecue is 36,daily cooking classes for 31 kinds of the fried barbecue;and the daily cooking class VOCs in the flue gas composition is relatively similar,but with the fire grilled barbecue was obviously different,its main component is also quite different.Secondly,by estimating the amount of VOCs emitted per roast barbecue and frying barbecue every year,the amount of VOCs can reach 37.463 kg and 11.482 kg. |
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